11-09-2004, 03:27 PM
Ingredients: [ul] 4 Snapper fillets (6 oz each) 2 tb Cajun spice 12 oz Linguini; cooked al dente 2 c Veracruz sauce[/ul]Lightly dust the snapper fillets with the Cajun spice. Grill them for 2 to 3 minutes on each side, or until they are just done.
On each of 4 individual serving plates place the linguini so that it covers 2/3 of the plate. Place a snapper fillet on the other part of the plate. Ladle the Veracruz Sauce over the the linguini and the snapper.
[signature]
On each of 4 individual serving plates place the linguini so that it covers 2/3 of the plate. Place a snapper fillet on the other part of the plate. Ladle the Veracruz Sauce over the the linguini and the snapper.
[signature]